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Seared Tuscan pork chops with white bean ragu

Take a trip to Tuscan with this deliciously easy recipe. Seared pork chops marinated in a Tuscan-inspired spice mix and paired with a white bean ragu. 



Seared Tuscan Pork Chops

  • 2 pork chops (6-8 oz / 170-227 g each), bone in
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper

White bean ragu

  • 1 tablespoon vegetable oil
  • 1/2 cup celery
  • 1 cup diced onion
  • 1 tablespoon chopped garlic
  • 1 cup diced carrot
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1/2 cup white wine
  • 3 cups beef stock
  • 1/2 cup tomato puree
  • 1/4 teaspoon dry thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cannellini or navy beans
  • Pinch cinnamon
  • 1 tablespoon rosemary
  • 1 tablespoon chopped parsley


Seared Tuscan Pork Chops

  1. Let pork chops rest on a plate until room temperature.
  2. Pat pork chops dry with a kitchen towel. 
  3. Mix dried oregano, marjoram, salt, and freshly ground pepper in a small bowl. Rub the mixture into pork chops. 
  4. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot to medium-high. Add pork chops and sear on both sides for 1-2 minutes or until golden brown. Transfer to a plate and set aside.
  5. Pour or spoon out excess oil from the Dutch oven, leaving 2-3 tablespoons for preparing the White Bean Ragu, lower heat to medium-low.

White Bean Ragu

  1. Add diced onion, carrot, and celery to the hot oil and sauté until soft. Add sliced garlic cloves and cook until fragrant. Add butter and stir to melt and coat cooking vegetables. Add white wine and simmer to evaporate to about ½ the volume. Add 2 cups (500 ml) of beef stock and tomato purée, chopped fresh thyme and rosemary leaves and simmer.
  2. In a separate bowl, combine 1 cup (250 ml) of remaining beef stock with ¾ cup of reserved cooked cannellini beans and cinnamon powder,  blitz with an immersion blender until smooth. Pour the blended mixture into the simmering contents of the Dutch oven and stir. Add 1 ½ cups of cannellini beans and simmer for 5-10 minutes to thicken. Add chopped parsley and stir to combine. Transfer pre-seared pork chops to the Dutch oven, resting on the ragu. Cover the Dutch oven with a lid and cook on medium-low for 15 - 20 minutes or until pork chops reach an internal temperature of 140-145F (60-63C).  


  1. Transfer White Bean Ragu to two serving dishes and top each with Seared Tuscan Pork Chop. Enjoy!

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